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This recipe makes the often dry cut of chicken astonishingly juicy. It's also very quick, which makes it perfect for weekdays and impromtu dinners.
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Monterey Jack or Fontina cheese are good substitutes for the Tetilla here.
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Get Carne Seca Rosti Recipe from Food Network
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Get Rockfish with Balsamic Vinegar Reduction and French Green Beans tossed with Radicchio and Fennel Recipe from Food Network
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While the brown rice is bubbling on the stove, onions, carrots, garlic, chickpeas, and mushrooms are sauteed in butter until cooked and the flavors are mingled. Eggs are swirled into the pan, the rice is added, and then a nice smattering of parsley and cashews.
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Get Summer Garden Pasta Recipe from Food Network
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Make-ahead foil packets with shrimp, sausage, corn, and potatoes deliver a fast and fun grilled seafood boil.
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Olive oil and herb-marinated chicken breasts are baked with a crunchy, salty crust of pretzels and Parmesan cheese.
cooking.nytimes.com
White bean pâté has been a signature dish of mine for decades I’ve fiddled with the recipe over the years, varying the seasonings and adding more oil for better texture.
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Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines) Italian cooks in the United States swapped shrimp for scampi, but kept both names Thus the dish was born, along with inevitable variations
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Get Grilled Chicken with Avocado Pesto Recipe from Food Network
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Get Roasted Spaghetti Squash with Kale and Parm Recipe from Food Network